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Friday, 24 November 2017

Sautéed
Brussels Sprouts with Bacon & Onions

Ingredients

2½ pounds Brussels
sprouts, trimmed

4 slices bacon, cut
into 1-inch pieces

1 tablespoon
extra-virgin olive oil

1 large onion, diced

4 sprigs thyme, plus 2
teaspoons leaves, divided

1 teaspoon salt

Freshly ground pepper
to taste

2 teaspoons lemon
juice (optional)

Preparation

1.Bring a large pot of water to a boil. If sprouts are very small, cut in
half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5
minutes. Drain.

2.Meanwhile, cook bacon in a large heavy skillet over medium heat,
stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted
spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat
from the pan.

3.Add oil to the pan and heat over medium heat. Add onion and cook,
stirring often, until soft but not browned, reducing the heat if necessary,
about 4 minutes. Stir in thyme sprigs, salt and pepper. Increase heat to
medium-high, add the Brussels sprouts, and cook, tossing or stirring
occasionally, until tender and warmed through, about 3 minutes. Remove the herb
sprigs. Add the bacon, thyme leaves and lemon juice, if using, and toss.

·Make Ahead Tip: Prepare through Step 1, rinse with
cold water; store airtight in the refrigerator for up to 1 day. Finish with
Steps 2-3, 15 to 20 minutes before serving.

1.In a large bowl, whisk
flour, salt and yeast until well mixed. Pour in warm water and use a wooden
spoon to stir until a shaggy dough forms. The mixture will be wet and very
sticky to the touch.

2.Cover bowl tightly with
plastic wrap and set aside in a warm place 8 to 18 hours until dough rises,
bubbles and flattens on top.

3.Heat oven to 450 degrees F.
Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30
minutes before baking.

4.Punch down dough.
Generously flour a sheet of parchment paper; transfer dough to parchment and,
with floured hands, quickly shape into a ball. Place dough on parchment paper
and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let
rest 30 minutes.

1.Melt the
butter in a large saucepan over a medium-low heat. Add the onion and pumpkin
and cook, stirring, for 5 minutes. Add the garlic and bay leaves and cook,
stirring, for a further 5 minutes.

2.Add the wine,
bubble for a few minutes, then add the stock and Parmesan rind. Increase the
heat, bring the soup to the boil, then simmer for 10 minutes or until the
pumpkin is really soft. Set aside to cool slightly, then remove and discard the
bay leaves and rind.

3.Purée the
soup using a stick blender, or in batches in a blender, until really smooth.
Return the pan to a medium-low heat (or transfer to a clean pan), and loosen
the soup with a little water if it’s a little thick. Stir in the cream, if
using, and season. Gently reheat until hot.

4.Ladle the
soup into 6 warmed, shallow soup bowls. Top each with a few thin slivers of
Parmesan and drizzle with truffle oil, to serve.

Thursday, 21 September 2017

This Mary
Berry chocolate cupcake recipe is pure chocolate indulgence. Children will love
to decorate with chocolate strands and chocolate decorations.

Ingredients

Chocolate
cupcake

·4 tbsp Water (boiling)

·40g Cocoa powder

·3Egg(s) (free range)

·175g Butter (unsalted)
(softened)

·165g Unrefined golden caster
sugar

·115g Self-raising white flour

·1 tsp Baking powder (rounded)

Chocolate
icing

·60g Butter (unsalted)

·30g Cocoa powder

·3 tbsp Milk (whole)

·250g Unrefined golden icing
sugar

·Chocolate decorations

Method

Line a muffin tin with paper cases. Sift the cocoa powder into a
bowl, pour in the boiling water and mix into a thick paste. Add the remaining
cake ingredients and mix with an electric hand whisk (or beat with a wooden
spoon).

Divide the mixture equally between the 14 paper cases. Bake in a
preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well
risen and springy to the touch. Cool in the cases on a wire rack.

To make the chocolate icing melt the butter and pour it into a bowl.
Sift in the cocoa powder and stir in the icing sugar a little at a time to make
a glossy and spreadable. If the icing is too thick, gradually add the milk
until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with
chocolate decorations and leave to set before serving.

·Step 2-Line a Crafond roasting pan
with baking paper. Place sweet potato, capsicum, onions and zucchini in pan. Spray
with oil. Roast for 30 minutes or until light golden and tender.

·Step 3-Spread vegetables over base
of Crafond Sauté pan. Reduce oven to 190°C. Whisk eggs, milk and pepper
together in a jug. Pour egg mixture over vegetables, shaking dish gently to
allow egg to spread to base. Bake frittata for 25 minutes or until top is
golden and centre is set. Set aside for 10 minutes. Cut into 4 pieces.